Category: Roti/Paratha/thepla

Cooking is always therapeutic and when you try some new recipe and it comes out good…it makes you very happy. This week we are here back with Blog Hopping and it has been so much fun till now, I am paired with Jyothi of Pages and i am glad that i discovered her blog. She not only tries to post recipes but has posted many book reviews as well. I am a huge reader and love reading books so it was great to read some reviews on her blog.

This is a very healthy recipe and loved the taste of it. The taste is very similar to Haandvo and is best eaten when fresh out of the oven. I had seen this recipe some months back on Anjum Anand Tv show and wanted to prepare it from that time but had forgotten to make a note of the recipe. These Savoury Semolina Slices taste great and with the addition of ground almonds it imparts a very nutty flavor as well. A great snack option which is packed with veggies.

Ready to go into the oven.

This Post will fulfill two ongoing events, one is Blog Hopping and the 2nd is for Magic Mingle where this months magic ingredients are “Ginger And Almonds” So i tweaked the recipe to a bit so that i can add Almonds and ginger to it as well.

Naan is one of the most known indian bread which you will find it in any restuarant. Tradiitionally the naan’s are made in a tandoor, but as most of the houses wont have a tandoor at home, u can prepare it very easily on a griddle or even a oven as well. The naan which i prepare doesn’t contain yeast , they come out very nice soft and fluffy. Even wiki has a page for Naan and according to it it is a famous bread not only found in India but even in pakistan and other persian countries as well.

Naan

Ingredients

Maida 2 cups

Cooking Soda 1 tsp

Baking powder 1 tsp

Milk 1/4 cup

Curds 1/4 cup

Sugar 1 tbsp

Salt as per taste

Oil 2 tbsp

water to knead

Topping can be a mix of kalonji,til or even kasuri methi

Butter to brush

Method.

In a bowl mix all the ingredients from maida till salt and give a mix. Add water as required and prepare a smooth pilable dough.

Add oil and knead the dough nicely for some mins.

Cover with a lid and let it rest for a minimum of 2 hrs.

Make big lemon sized balls from the dough and roll into a oval shape by dusting with some flour..

Lightly brush with water and spread til or kalonji

Heat a thick griddle and place the topping side down, when you see small bubbles appearing turn it over and cook lightly.

Now what is special in a roti, everybody prepares it at home on a daily basis, but let me let u know this is a special type of roti and we call it as “Jaadi Roti” means a very thick roti. I have alwayz thought about the origins of preparing roti in this way but never found out. In my school dayz it was a regular dinner for us, it is had with dal and Dal-chawal-jaddi roti would be a complete meal.

There was a time when i used to detest eating it and after marriage I didn’t try making this for a long time. but u know there comes a time when after some time u start to miss the food which you used to eat while growing up and to satisfy that craving I started preparing this . It is a fairly simple method to prepare and usually is mixed in dal and eaten , but I like it much better with onion subzi and mango pickle.

Jaadi Roti

Ingredients

1 cup Atta

5 Tbsp Oil

Salt

Water for kneading the dough.

Ghee

Method

Mix atta, salt and oil in a bowl, then slowly add water to prepare a hard dough.

Roll out the dough into a thick roti maybe around 3/4 to 1″ thickness and Prick the roti with a fork on one side

Heat a thick bottomed tawa and place roti on a hot tawa. keep on pressing it on all sides so that it cooks slightly.

Then turn the roti around and cook the other side as well, you have to press it light from all sides so that the roti gets cooked nicely.

when you see that the bottom side is lightly browned, u have to start pinching the top of the roti from one corner and continue till u have done with the whole roti. This is basically done so that the roti gets cooked from inside as well.

Turn around the roti so that the pinched side of the roti is below and cook a medium flame for 5 mins.then slow the flame and cook it for another 15-20 mins, u have to keep moving the roti around so that it get cooks from all side. It will get browned when cooked completely.

Once you feel that it has cooked completely take it off the tawa and place it on a plate and pour Tbsp of ghee on the whole roti. You may require 5-6 Tbsp of ghee for this.